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Close up of pesto in mortar with pestle stirring it.

Traditional Mortar & Pestle Basil Pesto {Made In the Correct Order}

Traditional mortar and pestle pesto. Genovese basil pesto is an easy Italian classic that is always better freshly made. It only uses a few simple fresh ingredients.
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Prep Time: 10 minutes
Course: Sauces
Cuisine: Mediterranean
Keyword: cheese, cold sauce,, fresh herbs, Italian, summer
Servings: 2 cups
Calories: 812kcal
Author: Jana Dziak

Equipment

Ingredients

  • ½ cup pine nuts or walnuts
  • 2 cups fresh basil leaves
  • ¼ cup Parmigiano-Reggiano
  • ¼ cup Pecorino
  • 2 cloves garlic
  • ½ cup extra virgin olive oil up to ½, start with ¼ and see how you like the texture.
  • pinch sea salt to taste
  • pinch black pepper optional

Instructions

  • Add your pine nuts into the mortar, pound gently until no discernible individual pieces remain.
  • Add the garlic and keep pounding until a paste is formed.
  • Add the basil leaves, a pinch of sea salt, and keep pounding until the basil completely disintegrates into the rest of the ingredients.
  • Once a thick paste has formed, add the Parmigiano-Reggiano and Pecorino cheeses, olive oil, a crack of fresh black pepper, and stir well to combine.
  • Taste for salt and adjust accordingly.

Notes

Store refrigerated for up to 1 week.

Nutrition

Serving: 3tablespoons | Calories: 812kcal | Carbohydrates: 7g | Protein: 14g | Fat: 84g | Saturated Fat: 13g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 48g | Cholesterol: 22mg | Sodium: 353mg | Potassium: 307mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1426IU | Vitamin C: 6mg | Calcium: 335mg | Iron: 3mg
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